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Pot Roast And Stuffed Cabbage Recipe
|Flour||1⁄4 Cup (4 tbs)|
|Beef arm pot roast||3 1⁄2 Pound|
|Water||1⁄4 Cup (4 tbs)|
|Cabbage head||1 Small|
|Cooked rice||3 Cup (48 tbs)|
|Shredded cheddar cheese||2 Ounce|
|Canned tomatoes||16 Ounce|
|Onion||1 Large, chopped|
Serving size: Complete recipe
Calories 5265 Calories from Fat 2837
% Daily Value*
Total Fat 319 g490.3%
Saturated Fat 128.6 g643%
Trans Fat 0 g
Cholesterol 1153.5 mg
Sodium 7563.9 mg315.2%
Total Carbohydrates 252 g84.1%
Dietary Fiber 23.5 g94%
Sugars 21.4 g
Protein 294 g588.5%
Vitamin A 88% Vitamin C 262.3%
Calcium 79.3% Iron 180.3%
*Based on a 2000 Calorie diet
Dredge meat; reserve excess flour.
Brown meat in lard.
Pour off drippings.
Sprinkle reserved excess flour over meat.
Add water and bay leaf; cover tightly.
Cook slowly 2 hours or until meat is almost tender.
Remove center core of cabbage; cook in boiling, salted water 12 to 15 minutes.
Remove 8 leaves.
Thinly slice remaining cabbage.
Drain thoroughly; reserve.
Combine rice, cheese, marjoram, and sage.
Drain tomatoes; reserve liquid.
Cut pulp into small pieces.
Add half of pulp to rice mixture.
Divide into 8 equal portions; roll each portion in cabbage leaf.
Secure with small wooden picks.
Combine remaining tomato pulp and liquid with sliced cabbage and onion; add to meat.
Place cabbage rolls on top of meat.
Cook slowly, covered, 30 minutes or until meat is tender.
Remove picks from cabbage rolls.
Remove meat and cabbage rolls to warm platter.
Stir cabbage and cooking liquid to combine.